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Grilled Chicken & Sweet Potato Bowl

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A nourishing bowl filled with grilled chicken, caramelized sweet potatoes, and quinoa or brown rice, perfect for busy weeknights or family gatherings.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts (trimmed)
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic (minced)
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon salt
  • 0.25 teaspoon freshly ground black pepper
  • 2 large sweet potatoes (about 1.5 lbs), peeled and diced
  • 1 tablespoon olive oil (for sweet potatoes)
  • 0.5 teaspoon smoked paprika (for sweet potatoes)
  • 0.25 teaspoon garlic powder
  • 4 cups cooked quinoa or brown rice (optional)
  • 1 large avocado (sliced)
  • 0.25 cup crumbled feta cheese (optional)

Instructions

  1. Marinate the Chicken: In a medium bowl or resealable plastic bag, combine the chicken with olive oil, lemon juice, Dijon mustard, minced garlic, oregano, smoked paprika, salt, and black pepper. Allow it to marinate for at least 30 minutes (or up to 4 hours for deeper flavor).
  2. Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). In a mixing bowl, toss the diced sweet potatoes with olive oil, smoked paprika, garlic powder, and salt until evenly coated. Spread them on a baking sheet and roast for 20-25 minutes, flipping halfway through for even cooking.
  3. Grill the Chicken: Heat your grill or grill pan to medium-high (375-450°F). Clean and oil the grill grates to prevent sticking. Remove the chicken from the marinade, and grill for about 5-7 minutes per side, until the internal temperature reaches 165°F (74°C). Once done, let the chicken rest for 5-10 minutes before slicing into bite-sized pieces.
  4. Assemble the Bowl: In individual bowls, divide the cooked quinoa or brown rice (if using). Top with grilled chicken, roasted sweet potatoes, sliced avocado, and crumbled feta cheese (if desired). Serve immediately and savor every bite!

Notes

For a vegetarian twist, substitute chicken with tempeh or tofu. Store leftovers in an airtight container in the refrigerator for 3-4 days.

Find it online: https://www.mealbreeze.com/grilled-chicken-sweet-potato-bowl/